Buttery asapargus ravioli

Bring a large saucepan of salted water to the boil. Set a separate large frying pan over a medium heat and add the butter. As soon as the butter starts to foam, add the asparagus tips and lemon zest to the pan. At the same time, add the ravioli to the pan of boiling water. Cook both for 3 minutes, stirring the asparagus occasionally.

Using a slotted spoon, scoop the ravioli from the water and add to the frying pan with the asparagus. Season, adding the lemon juice and turning the ravioli gently in the butter for an extra minute or so, then take off the heat.

Serve immediately with the dill scattered over and some grated or shaved cheese over the top, if liked.